Results 21 to 30 of about 136,676 (293)

Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)

Frontiers in Nutrition, 2023
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients ...
Jing Zhang, Cheng Wang, Junwen Wang, Yan Yang, Kangning Han, Emily Patience Bakpa, Jing Li, Jian Lyu, Jihua Yu, Jihua Yu, Jianming Xie   +10 more
doaj   +1 more source

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values [PDF]

International Journal of Food Properties, 2019
The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs) and aroma extract dilution analysis (AEDA) using three different methods.
Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang   +6 more
openaire   +2 more sources

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

Food Chemistry: X, 2023
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed ...
Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li   +7 more
doaj   +1 more source

Neural mechanisms of economic choices in mice [PDF]

, 2020
Economic choices entail computing and comparing subjective values. Evidence from primates indicates that this behavior relies on the orbitofrontal cortex. Conversely, previous work in rodents provided conflicting results. Here we present a mouse model of
Arana, Asanuma, Ballesta, Barch, Bechara, Bloom, Camille, Cazzoli, Chaudhry, Chen, Cox, Datiche, Davis, de Olmos, Feierstein, Fellows, Ferbert, Forss, Franklin, Friedrich, Gallagher, Gardner, Gardner, Glantz, Gore, Gottfried, Grattan, Gremel, Hare, Hilgetag, Hintiryan, Hirokawa, Hodges, Howard, Howard, Illig, Izquierdo, Kagel, Klein-Flügge, McDannald, Miller, Mobini, O'Doherty, Ongür, Padoa-Schioppa, Padoa-Schioppa, Padoa-Schioppa, Padoa-Schioppa, Padoa-Schioppa, Padoa-Schioppa, Palmer, Peters, Rahman, Raimondo, Reber, Rich, Roesch, Roitman, Royet, Rudebeck, Rudebeck, Rustichini, Solway, Song, Stott, Sul, Tibshirani, Tremblay, van der Knaap, van Duuren, van Duuren, Wachowiak, Waltz, West, Wiegert, Winstanley, Witten, Wu, Yu, Zhang, Zhao, Zhou   +81 more
core   +2 more sources

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

Aquaculture Reports, 2020
The present study identified the volatile compounds profile in raw muscle of triploid rainbow trout with different marketable sizes (eviscerated weight: 2 kg, 3 kg and 4 kg, respectively).
Rui Ma, Xiaohong Liu, Haining Tian, Buying Han, Yaopeng Li, Caizhong Tang, Kaishen Zhu, Changzhong Li, Yuqiong Meng   +8 more
doaj   +1 more source

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Journal of Food Quality, 2022
In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass ...
Xin Dang, Tao Feng, LingYun Yao, Da Chen
doaj   +1 more source

Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

LWT, 2021
Abstract Characterization of volatile off-odor compounds in thermal duck egg gels was investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs) and aroma recombination. The results demonstrated that the off-odor of thermal duck egg mainly came from egg yolk (EY), and content of aldehydes was the highest ...
Liuyang Ren, Jie Ma, Ying Lv, Qigen Tong, Huiyuan Guo   +4 more
openaire   +1 more source

Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)

Sensors, 2018
Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities.
Michael Jørgen Hansen, Pernille Lund Kasper, Anders Peter S. Adamsen, Anders Feilberg   +3 more
doaj   +1 more source

Graded Encoding of Food Odor Value in the Drosophila Brain [PDF]

, 2013
Odors are highly evocative, yet how and where in the brain odors derive meaning remains unknown. Our analysis of the Drosophila brain extends the role of a small number of hunger-sensing neurons to include food-odor value representation.
Beshel, J., Zhong, Y.
core   +1 more source

Evaluation methods and characterization of odor pollution from typical waste disposal facilities: a review

工程科学学报, 2017
Odor pollution from typical sources has drawn enormous attention because of its strong irritation potential and wideranging and harmful effects to nearby residents.
WU Chuan-dong, LIU Jie-min, LIU Shi-hua, YAN Lu-chun, ZHAO Peng, SHU Mu-shui   +5 more
doaj   +1 more source